Hilda's portuguese ravioli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | ounce | salt cod |
| 2.00 | quart | milk; divided |
| 2.00 | tablespoon | olive oil |
| ½ | cup | chopped onions |
| 2.00 | tablespoon | minced green onions |
| 2.00 | tablespoon | minced shallots |
| ¼ | cup | chopped celery |
| ¼ | cup | chopped green bell peppers |
| 2.00 | tablespoon | minced garlic |
| 1.00 | cup | brabant potatoes; blanched |
| ½ | cup | peeled; seeded, chopped italian p |
| 1 | tomatoes | |
| 1.00 | teaspoon | crushed red pepper flakes |
| ½ | teaspoon | black pepper |
| ¼ | cup | chopped fresh parsley |
| 32.00 | wonton wrappers | |
| 1.00 | egg; lightly beaten | |
| 1.00 | recipe portuguese sauce; see * note | |
| 2.00 | tablespoon | chopped green onions |
| 2.00 | tablespoon | brunoise red peppers |
| 2.00 | tablespoon | brunoise yellow peppers |
| ½ | cup | grated parmigiano-reggiano cheese |
Directions
* Note: See the “Portuguese Sauce” recipe which is included in this collection.
Two days before serving, place the salt cod in a bowl and cover with 1 quart of the milk to soak. Refrigerate for 24 hours, pour off the milk and discard it, and rinse the cod thoroughly under cold water.
Soak the cod in the remaining 1 quart milk for another 24 hours, refrigerated. Repeat the rinsing process and dry the cod thoroughly.
Cut the fish into a fine julienne. In a saute pan, heat the olive oil. Add the onions, green onions, shallots, celery, bell peppers and garlic. Saute for 2 minutes. Stir in the potatoes, tomatoes, red pepper, black pepper, and parsley and stir-fry for 3 minutes. Stir in the salt cod and stir-fry for 5 minutes. Remove from the heat.
Separate the wonton wrappers until you have the thinnest possible skin, and brush with beaten egg. Mound 2 tablespoons of the filling on each of 16 wrappers and cover with the other 16. Crimp the edges with a fork. In a pot of boiling salted water, add the ravioli and cook for about 5 minutes. Remove with a slotted spoon. Season with salt and pepper. Spoon a small amount of the Portuguese Sauce in the center of a swallow bowl. Lay two ravioli on top of the sauce.
Garnish with the green onions, brunoise peppers, and grated Parmesan Reggiano cheese. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2301 broadcast 03-19-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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